Blackened Tilapia Bowls

These healthy blackened tilapia bowls fit the bill for those nights where you just want some of that deep smoky heat and sizzle that blackening brings.

Sometimes you just have to turn up the heat. And I mean, crank it. Turn off the ac, and live a little old-school with sweat beads running down the side of your glass, ice cracking and the hum of the fan being the only thing to break through the thickness. Those are the perfect days for the deep smoky heat and sizzle that blackening brings. And these healthy blackened tilapia bowls fit the bill for those nights just fine.

Crank the heat, we can take a cold shower later.

I have been all about these power bowls lately. If you want to take your healthy eating to the next level, try these out!

• Chorizo Hash Breakfast Bowl with Chipotle Cream
• Grilled Chimichurri Steak Potato Power Bowl
• Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli
• Leftover Carnitas Latin Potato Power Bowl

If you’ve tried my Blackened Talapia Bowl Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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5 from 1 vote

Blackened Tilapia Bowls

The Live In Kitchen

Author: Kita Roberts

Ingredients

• 4 tilapia fillets
• 2 to 3 tbs blackening seasoning
• 1 tbs butter
• 1 onion sliced
• 1 red bell pepper sliced
• olive oil
• 1 15 oz can black beans drained and rinsed
• 1 cup cooked brown rice
• avocado sliced
• fresh cilantro snipped
• Chipotle sauce

Instructions

• Heat a heavy bottomed skillet over medium high heat until smoking. Open a window unless you have a killer exhaust system. Preheat your grill to medium (alternatively, if you have a gas stove, you can just use the cook top)
• Pat the tilapia dry and rub with a heavy coating of blackening seasoning. Melt the butter in the preheated pan. When the foam subsides, lay the fish in and let cook, undisturbed for 2 to 3 minutes. Flip and cook 2 to 3 minutes longer, until fish is cooked through, and flakes with a fork. Remove from heat and cover with foil to keep warm.
• Meanwhile, brush the sliced pepper and onion with a thin coat of olive oil. Char on the grill 3 to 4 minutes per side, until strong grill marks appear. Flip and grill 3 to 4 minutes longer.
• Serve the blackened tilapia over brown rice and beans with charred onions and peppers. Top with cilantro, avocado, and a touch of chipotle sauce.

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